Tired of traditional pasta sauce? Then try this Spicy Red Pepper Pasta Sauce that will knock your workout socks off.
Instead of tomatoes, this sauce uses red bell peppers as the base and incorporates oregano, basil, and garlic for savory flavor and serrano pepper for a hit of heat.
This recipe makes 13 servings, so whip up a batch and you have a delicious sauce at the ready for your meal-prepped lunches or a fast, healthy dinner.
Spicy Red Pepper Pasta Sauce
- 2 tsp. olive oil
- 6 medium red bell peppers, chopped
- 2 medium onions, chopped
- 1 cup low-sodium organic vegetable broth
- 3 cloves garlic, finely chopped
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 small serrano pepper, cut in half, seeds and veins removed, finely chopped (optional)
Heat oil in large nonstick skillet over medium-high heat.
Add bell peppers and onions; cook, stirring frequently, for 5 to 6 minutes, or until soft.
Add broth, garlic, basil, and oregano. Bring to a boil. Reduce heat to medium; gently boil, stirring occasionally, for 8 to 10 minutes, or until peppers are very tender.
Place pepper mixture and chile (if desired) in blender, in small batches; cover with lid and a kitchen towel. Blend until smooth.*
Blend small batches of hot liquids in blender or food processor since they expand during the blending process, therefore increasing the chance of overflowing.
*Before blending hot liquids, check your manufacturer's guidelines and safety instructions, as some blenders may not be intended for such use.
Serve this sauce with spiralized zucchini (or other veggie) or veggie noodles (like shirataki). Make sure you add the appropriate container.
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Makes a great accessory.